Butterscotch Pudding

Saveur

Serves 8

FOR THE PUDDING:

• 2 tbsp. milk
• 1 tbsp. powdered gelatin
• 10 oz. high-quality butterscotch chips, such as Guittard
• 2 tbsp. bourbon
• 4 cups heavy cream
• 3 tbsp. light brown sugar
• 1 tbsp. sugar
• 1 tsp. kosher salt
• ½ vanilla bean, seeds scraped and reserved

FOR THE CARAMEL SAUCE:

• ⅔ cup sugar
• 6 tbsp. unsalted butter, cubed
• 3 tbsp. light corn syrup
• 2 ½ cups heavy cream
• 1 tsp. kosher salt
• Flaked sea salt, to taste

Make the pudding: Combine milk, gelatin, and 1 tbsp. water in a bowl; let sit to soften gelatin, about 5 minutes. Place butterscotch and bourbon in a blender; set aside. Boil cream, both sugars, salt, and vanilla seeds in a 2-qt. saucepan over medium-high heat until sugar dissolves. Remove from heat, add gelatin mixture, and stir until gelatin dissolves. Pour into blender, let sit for 5 minutes, and purée until smooth. Divide among eight 6-oz. serving glasses. Chill until set, about 4 hours.

Make the caramel sauce: Heat sugar, butter, and corn syrup in a 4-qt. saucepan over medium-high heat; cook, without stirring, until mixture turns dark amber. Meanwhile, boil cream and kosher salt in a 2-qt. saucepan. Pour into caramel; cook, stirring, until smooth. Let cool; divide sauce among set pudding cups. Sprinkle lightly with sea salt before serving.